An Amazing Gluten Free Sugar Cookie Recipe
I heart Valentine’s Day. I know that cynics abound, but love, true love, doesn’t just have to mean buying stuff for your Valentine. It can be celebrating our love for our friends, kids, family, life itself–and yes, our lovers. And when someone tries a gluten free sugar cookie like this, they’re sure to feel loved.
Recipe card & instructions updated 3/8/22.Jump to Recipe
These gluten-free cookies are simple and sweet…and the dough is a dream. They can be rolled and cut out into any shape, obviously. But today it’s hearts, more hearts and cupids, with a dusting of red sparkly sugar.
Love is in the air…or maybe it’s just sugar. But that’s pretty much the same thing right? Ahem. Happy Valentine’s Day!
Looking for even more amazing gluten free cookie recipes? Here are some great ideas for you to try:
- Gluten Free Eggnog Snickerdoodle Cookies
- The Best Recipe for Gluten Free Chocolate Chip Cookies
- Gluten Free Chocolate Candy Cane Crush Cookies
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Gluten Free Soft Sugar Cookies
- 1/2 cup softened butter I almost always use salted butter when I bake
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg room temp
- ¼ teaspoon almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose gluten-free flour blend
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- gluten-free sprinkles for decoration
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, beat butter and sugars together until light and fluffy. Add egg and extracts and beat until evenly combined.
- In another small bowl, whisk together the flour, xanthan, baking powder and salt. Add to the butter/sugar mixture and beat until it comes together in large clumps.
- Turn dough out onto a square of parchment and knead together (using your hands) until a nice smooth ball of dough forms. It should only take a couple of turns. Cover dough with another sheet of parchment and roll out until it’s about ¼ inch thick.
- Cut shapes out of the dough using cookie cutters and place cut shapes on the prepared baking pans.
- Decorate with sprinkles, then bake for about 10 minutes, rotating pans half way through baking so that they cook evenly.
- Cool completely on a rack, then store in a sealed container at room temperature.
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ohhhh…ahhhh… there is life after a celiac’s diagnosis ! I have missed homemade cookies – soft baked cookies topped with sweet guey icing and now I have you back 🙂
ohhh….ahhhh…there is life a celiac’s diagnosis. I have missed homemade cookies topped with sweet guey icing. Thank you for this recipie and on a Monday too 🙂
i have trader joes gf flour – do i still need the xanthan gum?
That flour does not contain xanthan, so yes. 🙂